Method

1 Remove chicken breasts from package and sprinkle with salt. Remove the tenderloin from each breast and set aside. Cut each chicken breast into 3 pieces, approximately the same size. Coat with just a little olive oil. Place the breast pieces between two pieces of plastic wrap or parchment paper and use a mallet, empty wine bottle, or rolling pin to pound the chicken pieces to an even thinness of about 1/4 inch. Repeat with the tenderloin pieces.

2 In a large, heavy-bottomed sauté pan, heat the olive oil on medium high to high heat. Stir in the butter. When the butter is foamy, add the chicken pieces to the pan. Do not crowd the pan, if necessary work in batches. Lightly brown chicken on one side, turn over and brown the other side. Do not overcook the chicken. The pieces are thin and they will cook quickly. Remove the chicken pieces from the pan and set aside while you make the sauce.

3 Add sliced shallots to the pan. Lower the heat to medium. Stir to coat with the remaining fat in the pan. Cook until softened, about 5 to 6 minutes.

4 Add white wine to the pan and increase the heat to high. When most of the wine has evaporated, add the water, the mustard, and the dried thyme. Reduce by half.

5 Lower the heat to low. Add the chicken back to the pan and coat with the sauce. Remove the pan from heat and drizzle in the cream. Taste and adjust seasonings, adding more salt if necessary.

Comments

P. Forte

I made this tonight and used dry vermouth and half and half along with fresh thyme. Also I sliced a garlic clove and added it in the the shallots.
Sorry, I ate so quickly, no time for photos.
I would love to know the calories per serving for this dish. Is that possible?

This was very good. I used red onions instead of shallots and mirin for the white wine. I tasted the sauce at the end without the heavy cream and it was delicious, so I didn’t add any since we are watching our fat/calories.

I have some dijon mustard (Domaine des Vignes) that came in my Try the World box. I’m going to try your recipe right now. I don’t have shallots so I’ll sub in onions, don’t have cream so subbing in half/half and don’t have white wine so I’ll use chicken stock. I’ll let you know how it comes out with all these substitutions!

Hi there
I’m new to the low carb way, but been on it three weeks and loving the buzz and energy, but starting to hate the boring food, so was looking for new recipes, when I came across this site and your yummy recipe. I haven’t cooked with mustard before, and am wondering whether you mean ready made mustard or powered mustard.
awaiting your reply
regards
annie

I actually made this once using chicken thighs in the slow cooker, on the lowest setting, and it came out delicious. I did add extra liquid and a bit more mustard to keep it moist, but I think if you use thighs and don’t flatten them, you may have better luck as they don’t dry out.

Tried this tonight on a whim. Glad I did!!! Although it took me a solid hour on the cook time this first go around, the payoff at the end was worth the wait. I can honestly say I’ve never cooked or eaten anything that tasted like this. My dinner guest said the fragrance from the kitchen was driving him crazy!!
I will definitely work this into my normal rotation!

Hi Janice, you can try it with yogurt, but only swirl it in after you’ve taken it off the heat, otherwise it might curdle. Let us know how it works out for you if you try it with yogurt! You can also try just using less cream.

I made this tonight. It was very tangy. I tried a new mustard, and it was a little much. I added a little honey and some extra cream to mellow the flavor. Will try this again with a milder mustard! Thanks for the recipe!

Ooops …. made a previous comment a few days ago re the gluten noodles (it was actually supposed to be funny and I instead made those wonderful smashed potatoes), but strangely only half a sentence ended up being sent and posted. Anyway just want you to know the Dijon Chicken was fabulous and I substituted a unique soya product I buy which has the consistency and properties of heavy cream and actually works in place of dairy even for baking. Another new favorite recipe. Thanks!

Delicious. I just made this for my family for dinner and we all loved it. I added a little extra wine to make more sauce and it was perfect soaked up with French bread. Thank you so much for your recipes, all the ones I have made have been successful, and many are now in my recipe collection to make again and again.

Made this last night, and served it with jasmine rice. It was so easy, quick and delicious. I would love a little more sauce with it, but only because the sauce is SO tasty! Will definitely be making this again.

I remember trying something similar to this years ago (a Jamie Oliver recipe possibly?) where you put all the ingredients in a foil ‘envelope’ and bake it! This seems like an easy recipe and the envelope version is even easier!

I used fresh tarragon since i was out of thyme ( no pun intended :). Delicious! I will make again – with thyme – but wanted to toss out a substitute in case any one needed one.
Thank you Elise, I LOVE your food blog!

I’ve really enjoyed learning how to make reduction sauces from your recipes. They’re always delicious! This was perfect even with leftover chunks of rotisserie chicken and served over rice. Oh, and red onion was a good substitute for the shallots, which I never seem to have when I need them. Thank you.

I am a real novice but enjoy all of your recipes… I have no idea what part of the chicken breast is the tenderloin…. Can you please describe to this newbie so that I can try this recipe that looks so good…. thanks

Thank goodness a new chicken recipe to break up my family’s love affair with your Chicken Piccata recipe that is requested nearly weekly. This was good. EZ after work meal that didn’t take long. Thanks.

ps Did I ever tell you that my daughter’s boyfriend asked me to make “that chicken stuff with the little green things that are called cadavers or something.” It is now commonly known as Chicken Cadavers. Simply Recipes!

I make something similar to this as well. I like to throw some sliced mushrooms in there, too. And if I’m feeling more decadent, and have it on hand, will substitute a splash of cream sherry for the wine, and tarragon for the thyme. It makes for a slightly sweet variation.

I made this this evening for my family – it was delicious! My son (8) wanted more and said it was amazing! I added some garlic, and also used fresh thyme and it was totally yummy. Will definitely be making this again! Thank you for your delicious recipe!

Excellent recipe and very easy to make (and memorize)! My husband also loved it and this will be part of my regular chicken repertoire. I didn’t have shallots so I used small onions and it worked well. Next time I will try with shallots to see the difference but tasted great with onions. Thank you!

OH. MY. GAWD. this was soo yummy, i got a little “liberal” with the wind and the mustard and a little less so with the cream…it was so zippy and tasty and a big THANK YOU for the recipe! its going in my favorites binder

Made this last night–didn’t have chicken on hand, but did have pork cutlets (sort of “cube steaks” that had been on manager’s special a week ago). Absolutely magical!! Elevated an inexpensive cut of meat to unbelievable heights. It was a relatively quick meal to fix also. Served on top of fettuccine, with a couple of good grinds of cracked black pepper.

If there is one thing I’ve learnt since becoming a self confessed foodie it’s that mustard in variety always deserves a place in the cupboard, even if it’s just to make salad taste a whole lot better in a dressing.

I’ve made a variation of this for a number of years, and it is well-received by all who have had it. I frequently add some jam or jelly, e.g., currant jelly, orange marmalade, or even honey, to give a sweet contrast to the mustard.